Cuban spice paste
- 1/4 cup Spanish paprika or sweet Hungarian paprika
- 2 teaspoons minced garlic
- 1/4 cup fresh lime juice
- 2 tablespoons rum (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fresh oregano, chopped
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 1/2 pounds boneless pork loin chops (1-inch thick), cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 tablespoons chopped garlic
- 2 cups arborio rice
- 3 cups canned low-sodium chicken broth
- 1 cup drained canned diced tomatoes
- 1/2 cup fire-roasted red bell peppers
- 16 large shrimp
- 2 cups thawed artichoke hearts, thawed (can sub 2 cups cooked fresh or thawed frozen green beans)
- Salt and freshly ground black pepper
- Combine all the ingredients in a medium bowl and mix to make a paste. Add the pork and toss to coat well.
- Preheat the oven to 350°F.
- Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Remove the pork from the spice paste and pat dry, reserving the spice paste in the bowl. Add the pork to the pan and cook, turning occasionally, for 5 minutes, or until browned on all sides. Remove the pork and set aside.
- Reduce the heat to medium, add the onions and garlic, and cook, scraping up any browned bits from the bottom of the pan, for 5 minutes, or until soft.
- Add the rice, stirring until well coated with the onion mixture. Stir in the broth, tomatoes, saffron and the reserved spice paste. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Transfer to the oven. Bake for 10 minutes. Stir in the pork, then scatter the peppers, shrimp, and artichoke hearts over the rice.
- Cover and bake for 10 minutes more, or until the rice is tender, the liquid has been absorbed, and the shrimp are pink.
- To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper.